Italian Ricotta Cheesecake
Rich, smooth, creamy and fluffy, this crustless cheesecake recipe is Italian inspired and made with ricotta, cream cheese and sour cream.
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Servings: 12 servings
Calories: 554kcal
Equipment
Ingredients
Cheesecake
- 16 oz whole milk ricotta
- 16 oz cream cheese softened
- 16 oz sour cream
- 2 cups granulated sugar
- 4 eggs
- 1/2 cup flour
- 1 tsp pure vanilla extract
- 1/2 cup unsalted butter melted
- 1/2 tbsp unsalted butter melted
Toppings
- 1 cup fresh raspberries
- 1/2 cup raspberry sauce
- 1 tbsp powdered sugar
Instructions
- Pre-heat oven at 350 degrees F.
- Bring whole milk ricotta, softened cream cheese, sour cream, sugar, eggs, flour, vanilla extract, 1/2 cup melted butter into a large bowl. Mix well and beat on medium high speed (using a hand-held mixture or standing mixture) for 20 minutes.
- Butter springform pan with the other 1/2 tbsp of melted butter and wrap aluminum foil around the pan to prevent leakage.
- Pour cheesecake mixture into springform pan. Bring to oven and bake for 1 hour.
- Turn off oven and let cheesecake sit in oven for 2 hours. Do not open oven - we want to cool the cheesecake slowly.
- Remove cheesecake from oven. Cheesecake might be slightly jiggly in the middle. Gently release the sides of the springform pan from cheesecake.
- Refrigerate cheesecake in the fridge for another 4-5 hours, or overnight, until cheesecake is firm.
- Optional: top cheesecake with fresh raspberries, then sprinkle raspberries with powdered sugar. Slice and drizzle with raspberry sauce.
- Serve and enjoy!
Nutrition
Calories: 554kcal | Carbohydrates: 52g | Protein: 10g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 209mg | Potassium: 197mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1247IU | Vitamin C: 5mg | Calcium: 172mg | Iron: 1mg
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